Bombay Chicken Meatballs with Brown Rice and Coconut Salad

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, combine all chicken meatball ingredients in a medium bowl and mix well. Using clean hands, shape 2 tablespoons of mixture into golf ball-sized balls. Set aside on a plate and place in fridge for about 5 minutes to firm up.
3. While meatballs chill, make coconut salad. Thinly slice bok choy and spring onion and grate carrot. Toss all coconut salad ingredients together in a medium bowl and season to taste with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for about 7 minutes, turning regularly, until golden and cooked through.
5. Stir first measure of Bombay tomato chutney through brown rice.
6. spoon ¾ cup cooked brown rice onto each plate and top with Bombay chicken meatballs. Serve coconut salad on the side and dollop with remaining Bombay tomato chutney.